For those on a budget, Kenji (from Serious Eats) swears by Misen. I think it was crowdfunded so there's no paying for the brand or marketing the way you would with Global or Wustof, for example. It's $65, looks lovely. They sent him his for free, but I trust his opinion nonetheless.

The only good knife I have is a 9" Henkels chef's knife. I use it for pretty much everything. Get a 8"-11" chef's knife and you won't be disappointed, they're extremely versatile. Then buy a cheap bread knife and paring knife (mine are from ikea, they do fine).

Don't be intimidated by a longer knife. You'll get used to it. I regret not buying an 11".

I saw someone recommending a santoku for you, which I wouldn't personally recommend. Knife skills are different for them, and some techniques are redundant (the rocking motion, for example). Also you can't use the tip of the blade like you can with a chef's.

Was the tonkotsu on the stove or in the slow cooker? I've been wanting to make a tonkotsu at home but the best one's I've had have been 48 hour broths. I think my roommates would kill me if they saw that gas bill.